SAINS MALAYSIANA

(Current Trend of Yoghurt Development: Processing, Varieties, and Health Benefits)

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

³Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University Kuala Lumpur, No.1, Jalan Menara Gading, UCSI Heights 56000 Cheras, Kuala Lumpur, Malaysia

Abstrak

Yogurt merupakan produk tenusu fermentasi yang telah dimakan selama berabad-abad kerana rasa, tekstur dan manfaat kesihatannya yang unik. Dalam beberapa tahun kebelakangan ini, terdapat lonjakan minat dan inovasi dalam pembangunan yogurt yang didorong oleh permintaan pengguna untuk pilihan makanan yang lebih sihat dan pelbagai. Kajian ini memberikan gambaran keseluruhan terhadap trend semasa dalam pemprosesan yogurt, varieti yogurt dan data saintifik yang menyokong pelbagai manfaat kesihatannya. Kemajuan dalam teknik penghasilan yogurt termasuk penggunaan sumber susu alternatif, probiotik dan kaedah pembungkusan yang inovatif telah dibincangkan. Selain itu, kertas ini meneroka pelbagai jenis yogurt yang semakin berkembang, seperti yogurt probiotik, yogurt penuh krim, yogurt rendah lemak, yogurt tanpa lemak, yogurt gaya Greek, yogurt minuman dan yogurt berasaskan tumbuhan untuk memenuhi keutamaan diet dan keperluan pemakanan yang berbeza. Tambahan pula, manfaat kesihatan penggunaan yogurt termasuk kesihatan usus yang lebih baik, mengurangkan risiko penyakit kronik dan meningkatkan fungsi imun juga dibincangkan. Trend semasa dan hala tuju pembangunan pada masa depan untuk industri yogurt juga dihuraikan dalam tinjauan ini. Secara keseluruhannya, kajian ini menggariskan trend industri yogurt dan menonjolkan keperluan penyelidikan dan inovasi berterusan untuk memacu pertumbuhan industri dan kesihatan sejagat.

Kata kunci: Manfaat kesihatan; produk tenusu fermentasi; teknik pemprosesan; varieti; yogurt

Abstract

Yoghurt is a fermented dairy product that has been consumed for centuries due to its unique taste, texture, and health benefits. In recent years, there has been a surge in interest and innovation surrounding yoghurt development, driven by consumer demand for healthier and more diverse food options. This paper provides an overview of the current trends in yoghurt processing, the varieties of yoghurt, and the growing body of evidence supporting its various health benefits. The advancements in yoghurt production techniques, including the use of alternative milk sources, probiotics, and innovative packaging methods have been discussed. Additionally, this review explores the expanding array of yoghurt varieties, such as probiotic yoghurt, full-cream yoghurt, low-fat yoghurt, fat-free yoghurt, Greek-style yoghurt, and plant-based yoghurt, catering to different dietary preferences and nutritional needs. Furthermore, scientific research highlighting the potential health benefits of yoghurt consumption, including improved gut health, reduced risk of chronic diseases, and enhanced immune function was discussed. The current trend and future development directions of the yoghurt industry were also elaborated in this review. Overall, this study underscores the present trend of the yoghurt industry and highlights the need for continuous research and innovation to drive industry growth and healthier consumers.

Keywords: Fermented dairy products; health benefits; processing techniques; varieties; yoghurt

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